1-First Step: Make the marinade. Toss 2 tablespoons olive oil, 2 tablespoons water, 3-4 chipotle peppers in adobo, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon black pepper into a blender. Blend until super smooth, like a spicy smoothie. Takes 1 minute flat. Pro tip: Taste and tweak heat with fewer peppers if you’re spice-shy.

2-Second Step: Marinate the chicken. Cut 10 boneless skinless chicken thighs in half for even grilling. Slather them in that chipotle magic. Rub it in good! Pop into a zip-top bag or bowl, seal, and fridge for 1-4 hours. Longer means more flavor punch. While it chills, sip something cool and dream of wraps. This marinade style rocks other summer grilling recipes too, like yogurt-marinated Moroccan chicken skewers.

3-Third Step: Prep your toppings. Slice 2 mangos into thin strips, 1/2 red onion and 1/2 orange bell pepper super thin, and 2 avocados into slices. Chop fresh mint and cilantro generously. Juice 1-2 limes right over the pile. Toss with kosher salt and black pepper. Let it sit 10 minutes to mingle flavors. This fresh salsa vibes with grilled chicken panzanella or avocado corn salads from my 65 ideas.

4-Fourth Step: Fire up the grill. Crank to 400°F medium-high. Oil the grates to prevent stickage. Pull chicken from marinade, shake off excess. Grill 5-6 minutes per side until charred edges and 165°F internal. No flipping too soon! Rest on a plate tented with foil for 10 minutes. Juices redistribute for max tenderness. Works indoors on grill pan too.

5-Fifth Step: Assemble the magic. Separate 1 head butter lettuce into 12 cups. Fill each with grilled chicken chunks and a heap of mango-avocado mix. Squeeze extra lime over top. Boom, handheld heaven! Serves 6 easily.